Earlier this year I had an absolutely amazing trip around Asia, and on my last day in Thailand I spent the afternoon at Silom Cooking School in Bangkok. I learnt the art of making traditional Thai dishes, and my favourite dish of the day was Tom Yum Goong – hot and sour prawn soup. This recipe is simple to make and takes no time at all to cook. It is healthy, bloody delicious and you can play around with the ingredients too – for a vegetarian alternative just replace the prawns with mushrooms, or for chicken just add chicken breast and use chicken stock.
- 4 cups of water
- 2 stalks fresh lemongrass, trim off the very end of the root and cut into 1 inch pieces
- 3 slices fresh galangal root, smashed
- 3 fresh kaffir lime leave
- 1 tbl tamarind paste
- 1 tsp fish sauce
- prawns, shelled and de-veined
- 12 fresh Thai chili peppers, cut lengthwise into strips
- 1/2 white onion, sliced
- 1 can straw mushrooms, drained and rinsed
- 1 small ripe tomato, cut into wedges
- 1 small lime, squeezed
- 2 sprigs fresh cilantro
- coriander, to garnish
Bring the water to boil over high heat in a medium-sized saucepan. The add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste.
Add the prawns, bring to a boil and cook for three minutes. Add the onion and mushrooms. Boil for another seven minutes until the prawns are cooked through. Add the chili peppers and tomatoes.
Turn off the heat and then add the lime juice. Garnish with cilatantro, roasted whole chili peppers, coriander and serve hot.
Happy cooking, love Jem x